Low Carb Asian Potstickers

Homemade dumplings! Or potstickers! Whichever you’d like to call them. These dumplings make great finger food at parties, dinners, and even just a quick snack on a busy day. Since this recipe makes such a big batch, you could make it a fun day in the kitchen by inviting some friends over to help! I’m pretty sure when your friends taste how delicious these are, they will have no problem lending a hand.

Once you make these dumplings you can just throw them in the freezer so they are ready to go whenever you’re craving them. Another exciting thing about this dumpling recipe is that they are low carb and you can’t even tell! If you’ve been craving your favorite takeout, but want to avoid things like gluten and MSG, then this is the recipe for you!

This dumpling dough is unique in that we use mozzarella cheese as the base. This not only helps with the overall texture since we’re not using wheat flour, but it also helps makes this recipe keto friendly and low carb.

When you are ready to whip up a batch, they are super easy to cook. If you’ve ever cooked a dumpling or potsticker, you can easily cook these. And even if you haven’t, you’ll be an instant pro with this recipe. I can also guarantee that you will probably begin to see this base recipe pop up in many different new recipes to come. Stay tuned for that!

In order to keep this recipe keto and low-carb, I use sugar-free honey or maple syrup in the dumpling filling. My favorite brands are:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (Zero Sugar)

• Nature’s Hollow Honey Sub Sugar Free

• Lakanto Sugar Free Maple Syrup

The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other three are really gentle on your stomach. All 4 brands will work great in this recipe.

Low Carb Asian Potstickers

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Yield: 40 potstickers

Author: Brittany Angell

Prep time: 45 MinCook time: 15 MinInactive time: 60 MinTotal time: 2 Hour

Ingredients

Posticker Dough

• 6 Cups Shredded Mozzarella Cheese
• 6 Large Eggs
• 3 ¾ Tsp Xanthan Gum or Guar Gum
• ¾ Tsp Himalayan Salt
• 1 Cup +2 Tbsp (112 grams) Lupin Flour (I like Lupina Brand and Lodi Brand)
• 1 Cup +2 Tbsp (136 grams) Otto Cassava Flour
• Oat Fiber for rolling the dough out

Filling

• 1 lb Ground Turkey
• ½ Head of Cabbage
• 1 Tsp Magic Mushroom Powder
• 2 Tbsp Ground Ginger
• 1 Tbsp Garlic Powder
• 1 Tsp Sriracha Sauce
• 1 ½ Tbsp Sesame Oil
• 1 Tbsp Soy Sauce or Coconut Aminos
• 1 Bunch Scallions, chopped
• 1 Tbsp Sugar-free Honey or Sugar Free Maple Syrup (see note above for top brands!)

For Cooking

• 8 Tbsp Mild Tasting Oil (like avocado oil or refined coconut oil) for cooking the finished dumplings
• 5 Tbsp water

Instructions

1. Place the mozzarella cheese in a microwave safe bowl and microwave on high for about 1 minute. Stir the cheese and set aside for a few minutes to allow it to cool.
2. Once it is no longer super hot, add the eggs and xanthan gum (or guar gum) to the bowl. Using an immersion blender, process until the mixture is smooth. (Note: This can also be done in a food processor.)
3. Add the salt, lupin flour, and cassava flour. Knead until the dough is smooth. It may still be a little bit wet and sticky at this point. Wrap the dough in plastic wrap, or place in a sealed container, and allow it to chill in the fridge for 1 hour.
4. While the dough is chilling, cook the meat in large skillet and add the magic mushroom, ginger, garlic, sriracha, sesame oil, soy sauce, and honey.
5. Once the meat is fully cooked, add the cabbage and scallions to the meat and saute until the cabbage is tender. Set aside and allow the filling to cool.
6. Between 2 sheets of parchment paper roll out the dough to about 1/4 inch thick. Once the dough is rolled out, use a 3 1/2 inch round cookie cutter. If you don’t have a cookie cutter you can use the top of a coffee mug.
7. For each circle of dough, use 1 tsp of the filling in the middle and flatten the filling before closing the dumpling. Note: Make sure the meat of the filling isn’t chunky because it can cause tears in the dough. Also don’t use too much filling because that can also tears in the dough.
8. To close the dumpling, fold the dumpling in half by pinching the top to seal the edge and continue to pinch around the ends until the entire dumpling is sealed. You can create divots by using the end of the spoon or your finger to lightly press into the dough. Repeat until all of the dumplings are done.
9. Over medium heat, heat 3-8 tablespoons of neutral tasting oil, depending on the size of the pan. You want enough oil to have a thin layer at the bottom of the pan.
10. After the oil is hot, add the dumplings making sure they do not touch one another. Cook until one side is golden brown. Then, add 5 tbsp of water to the pan and cover the pan with either a vented lid or another pan.
11. Let the dumpling steam until the sizzling of the oil and water have just about stopped. Flip the dumplings to brown on the opposite side, while allowing the rest of the water to evaporate. Remove the dumplings from the pan and place on a paper towel lined plate to soak up any excess oil.
12. These dumpling are best served with soy sauce, coconut aminos, sesame seeds, and green onions. Enjoy!

Notes:

When freezing the dumplings, make sure to place them on a sheet pan lined with parchment paper. Spread them out so they are not touching, otherwise they will all freeze together. Once they are frozen (usually about an hour) you can then place the dumplings in a bag and then toss them back into the freezer.